Breakfast IBS Recipe Nine




This Breakfast IBS Recipe Nine is a delightful IBS friendly diet to be served on the ninth day of week 2.


Lentil and Bean Sprout Salad - Serves 1

IBS Lentil and Bean Sprout Salad Breakfast



Ingredients:

1-2 cups of water
1 vegetable bouillon cube (yeast-free)
10 grams brown lentils, uncooked
10 grams sunflower seeds
1/4 clove garlic, minced
1 tablespoon apple juice
1 wedge freshly squeezed lemon juice
1/2 teaspoon mustard
1/2 teaspoon olive oil
20 grams mung bean sprouts
10 grams lettuce, finely shredded
1/2 apple, chopped
1 tablespoon chive, finely chopped
Salt; to taste



Preparation:

Pour the water into a pot and bring to a boil over high heat. Place the vegetable bouillon into the boiling water. Add the lentils to the pot. Cook until al dente. Remove the lentil and drain. Place the lentil in the refrigerator to cool. Roast the sunflower seeds in a dry skillet until golden. In a medium sized mixing bowl, combine the garlic, apple juice, lemon juice, mustard and olive oil. Mix well. Add in the lentils, bean sprouts, lettuce, apple and chive. Toss lightly but thoroughly. Garnish with the roasted sunflower seeds. Season with salt to taste. Serve chilled.





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